Keto Cheesecake Ice Cream
Cream cheese, cream, and egg yolks provide protein, fat, and calcium, while the almond base adds magnesium and a pleasant firmness. Lemon and vanilla keep the flavor fresh, and freezing turns the creamy filling into soft ice cream with a crumb layer.
Mix almond flour (150 g) with melted butter (50 g), spread the crumb over the bottom of a container, and press it down lightly.
Whip egg yolks (36 g) with allulose (150 g). Add cream cheese (300 g), vanilla (3 g), and lemon juice (25 g), and mix until smooth.
In a separate bowl, whip cream 35% fat (250 g) to firm peaks and gently fold it into the cheese mixture. Spread the cream over the almond base, cover the container, and chill it in the refrigerator for 30 minutes.
Move the container to the freezer and freeze for at least 8 hours. Leave the ice cream at room temperature for 10 minutes before serving.
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